Chef&Co. vol1no1

Page 51


T sèches de base, l’une de style Texas et l’autre, pour le porc, de style Memphis. C’est très simple, tout le monde peut faire un bon rub. » On se permet d’en douter ! Au cas où, on peut se procurer deux marinades sèches au restaurant de la rue Wellington : celle pour le bœuf et celle pour le porc et le poulet. Dylan Kier en a développé une troisième qu’il garde secrète pour le moment. Il faut compter aussi sur la cuisson, qui dépend de la viande et de son poids. « Le plus important est de ne pas précipiter les choses », affirme Dylan Kier. Chez Blackstrap BBQ, la viande est cuite au charbon de bois de pommier et de chêne. « Le brisket prend de 16 à 20 heures, le porc de 12 à 16 heures et les côtes levées de 4 à 6 heures, précise-t-il. L’important est de vérifier constamment la température. On ne peut pas se dire que cela va prendre 16 heures et laisser la viande cuire. Il faut constamment vérifier la cuisson. » l l l

he Blackstrap BBQ story begins when Dylan Kier’s wife offered him a smoker bought at Canadian Tire. The young chef, who formerly was chef-owner of the Griffintown Café, decided to make ribs. “They were really bad,” he says candidly. “So I started, on my balcony, to do some tests. In July 2012, I won first prize in the first Quebec barbecue contest. My wife, Clara, and I then travelled everywhere in southern United States, to discover the best barbecue places.” They even ate ribs three times a day! The couple learned the importance of mixtures with which pieces of meat are rubbed. Contests, which Dylan Kier regularly wins, helped the chef refine his technique. “My technique is very simple,” modestly explains Dylan Kier. “I only use very high quality meats, locally. I have developed two basic dry marinades, one Texas-style and the other for pork, Memphis-style. It’s very simple; everyone can make a good rub.” Really? In case you can’t, you can buy two dry marinades at the Wellington Street restaurant: for beef, pork and chicken. Dylan Kier developed a third that he is keeping secret for the time being. One must also rely on the cooking, which depends on the meat and its weight. “Most importantly, don’t rush”, says Dylan Kier. At Blackstrap BBQ, the meat is cooked over apple and oak charcoal. “A brisket takes 16 to 20 hours, 12 to 16 hours for pork, and ribs take 4 to 6 hours,” he says. “The important thing is to constantly check the temperature. It’s impossible to say that it will take 16 hours and just let the meat cook. You must constantly check the cooking.” l l l

Mai-Juin 2014 Mai-Juin // May-June 2014 //2014 May-June // MAGAZINE 2014 // CHEF & CO.


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